Non-Destructive Detection Of Pork Loin Freshness Based On The Yolo V 11 Model,
2026
School of Artificial Intelligence , Hezhou University , Hezhou , Guangxi 542899 , China
Non-Destructive Detection Of Pork Loin Freshness Based On The Yolo V 11 Model, Deng Zhonghui, Xie Wei
Food and Machinery
[Objective] To develop an intelligent method for non-destructive recognition of pork loin freshness based on computer vision technology, which is to be achieved by establishing a classification model for accurate, fast, and non-destructive detection of pork freshness in the cold chain industry. [Methods] A classification detection model is proposed based on the YOLO v11 architecture. First, total volatile basic nitrogen (TVB-N) content and pH values are measured before the meat samples are divided into three categories: "fresh", "less fresh", and "spoiled". A dataset of 4 680 high-resolution images is constructed (generated from 1 247 original images enhanced through operations such …
A Surface Defect Detection Model For Fused Images Of Fruits Based On Improved Resnet 18,
2026
College of Information and Management Science , Henan Agricultural University , Zhengzhou , Henan 450046 , China;Henan International Joint Laboratory of Agricultural Big Data and Artificial Intelligence , Zhengzhou , Henan 450046 , China
A Surface Defect Detection Model For Fused Images Of Fruits Based On Improved Resnet 18, Si Haiping, Zhao Wenrui, Zhao Yuyang, Li Tingting, Fernado Bacao, Li Yanling
Food and Machinery
[Objective] To enhance the accuracy of detecting fruit surface defects caused by minor mechanical friction during transportation. [Methods] A surface defect detection model for fused images of fruits based on improved ResNet 18 is proposed. To address the challenge of multi-scale feature extraction, the model incorporates a MELA module designed to capture image details more comprehensively. Additionally, an energy function-based regularization loss function is introduced to collaboratively optimize the training process alongside the cross-entropy loss function. Furthermore, a transfer learning strategy is employed to mitigate overfitting. [Results] Experimental results demonstrated that the improved model exhibits exceptional performance in fruit surface …
Application Of Slow-Release Plant Essential Oil Preservative Combined With Electron Beam Irradiation In The Preservation Of Shanghai Sand Pears (Pyrus Pyrifolia Nakai ),
2026
Shanghai Shuneng Irradiation Technology Co ., Ltd., Shanghai 201401 , China;Shanghai Academy of Agricultural Sciences , Shanghai 201106 , China
Application Of Slow-Release Plant Essential Oil Preservative Combined With Electron Beam Irradiation In The Preservation Of Shanghai Sand Pears (Pyrus Pyrifolia Nakai ), Yue Ling, Lei Lei, Kong Qiulian, Zheng Qi, Yan Weiqiang
Food and Machinery
[Objective] To investigate the regulatory effects of a composite preservation technology combining slow-release plant essential oil (SPEO) with electron beam irradiation on the storage quality and physiological metabolism of Shanghai sand pears (Pyrus pyrifolia Nakai). [Methods] The fruits of Shanghai sand pear variety 'Cuiguan' are used as test materials. The experiment is conducted with four groups: control, 0.5 kGy electron beam irradiation, SPEO, and 0.5 kGy electron beam irradiation + SPEO. During storage, quality parameters including fruit firmness, weight loss rate, total soluble solids (TSS) content, titratable acid content, and vitamin C (VC) content, as well as physiological metabolism indicators …
Effect Of Lotus Leaf Powder Addition On Whole Wheat Dough Characteristics And Whole Wheat Bread Quality,
2026
Beijing Technology and Business University , Beijing 100048 , China
Effect Of Lotus Leaf Powder Addition On Whole Wheat Dough Characteristics And Whole Wheat Bread Quality, Chen Rui, Gong Lingxiao
Food and Machinery
[Objective] To determine the optimum addition of lotus leaf powder in whole wheat flour, thus improving the nutritional value of whole wheat bread while maintaining high quality. [Methods] Rapid viscosity analyzer, rheometer, and texture analyzer are employed to explore the pasting properties of the composite flour, the rheological characteristics of the dough, and the texture properties of the bread. Additionally, the effect of lotus leaf powder on the quality of whole wheat bread is evaluated using a colorimeter, sensory evaluation, and in vitro digestion evaluation. [Results] The analysis reveals that as the lotus leaf powder addition is increased, a significant …
Effect Of Brewing Methods On Colloidal Particle Properties And Antioxidant Characteristics Of Coffee,
2026
College of Food and Bioengineering , Fujian Polytechnic Normal University , Fuqing , Fujian 350300 , China;Shanghai Institutes for Biological Sciences Chinese Academy of Sciences-Zhejiang Gongshang University Joint Centre for Food and Nutrition Research , Zhejiang Gongshang University , Hangzhou , Zhejiang 310035 , China
Effect Of Brewing Methods On Colloidal Particle Properties And Antioxidant Characteristics Of Coffee, Gao Guanzhen, Rao Pingfan, Han Cheng, Wang Huiqin, Shan Yunhui
Food and Machinery
[Objective] To investigate the effects of three typical brewing methods - hand drip, French press, and Turkish coffee - on the chemical composition, colloidal structure, and antioxidant activity of coffee, and to elucidate the mechanism of colloidal particles in the delivery of bioactive compounds. [Methods] Three types of coffee samples are prepared using the respective brewing methods. Their physicochemical components are determined and colloidal properties are characterized. The true solution phase and colloidal phase are separated by ultrafiltration, and their in vitro chemical and intracellular antioxidant activities are comparatively evaluated. [Results] Turkish coffee exhibits the highest extraction yield, but thermal …
Dynamic Changes Of Major Non-Volatile Components During Gongfu Black Tea Processing,
2026
Hunan Institute of Nuclear Agriculture Sciences and Chinese Herbal Medicines , Hunan Academy of Agricultural Sciences , Changsha , Hunan 410125 , China
Dynamic Changes Of Major Non-Volatile Components During Gongfu Black Tea Processing, Deng Ming, Chen Liang, Liu An, Wei Dongning, Wu Wenliang, Wu Xiaofen, Qi Hui
Food and Machinery
[Objective] To investigate the dynamic changes in the major non-volatile chemical components during the processing of Jianghua Kucha 21-3 Gongfu black tea. [Methods] Fresh one-bud-two-leaf autumn tea leaves of Jianghua Kucha 21-3 were used as raw materials. Samples at different processing stages were obtained by liquid nitrogen pre-freezing and freeze-drying. The mass fractions of water extract, tea polyphenols, catechins, theaflavins (TFs), thearubigins (TRs), theabrownins (TBs), caffeine, theanine, free amino acids, and soluble sugars were determined. Additionally, sensory evaluation was conducted on Gongfu black tea processed with different fermentation durations. [Results] During processing, the mass fraction of water extract in Jianghua …
Effects Of Various Extraction Methods On The Performance Of Corn Fiber Gum-Pea Protein Composite Gels,
2026
Food Science and Pharmacy College , Zhejiang Ocean University , Zhoushan , Zhejiang 316022 , China
Effects Of Various Extraction Methods On The Performance Of Corn Fiber Gum-Pea Protein Composite Gels, Wu Chenglong, Jiang Zhili, Huang Lilin, Tang Leiming, Sun Xiaohong
Food and Machinery
[Objective] This study aims to investigate the effects of three extraction methods - alkaline extraction, enzymatic extraction, and acid extraction - on the properties of corn fiber gum (CFG)-pea protein composite gels. [Methods] CFG was extracted from corn bran using the three methods. The gel strength, water-holding capacity, rheological properties, and microstructure of the CFG-pea protein composite gels are evaluated. [Results] The CFG extracted by enzymatic extraction increases the gel strength of pea protein gels from (27.20±2.45) g to (65.80±2.67) g, and the water-holding capacity from (40.60±3.40)% to (75.80±5.10)%. Additionally, it forms a more compact and ordered network structure with …
Effects Of Extraction Methods On The Composition And Physicochemical Properties Of Flavonoids From Lycium Barbarum Leaves,
2026
School of Food Science and Engineering , Ningxia University , Yinchuan , Ningxia 750021 , China
Effects Of Extraction Methods On The Composition And Physicochemical Properties Of Flavonoids From Lycium Barbarum Leaves, Li Juanxia, Li Jianxin, Gao Jianying, Mai Wenting, Fan Yanli, Ma Jinchao, Meng Xuemei
Food and Machinery
[Objective] To investigate the effects of different extraction methods on the efficacy, chemical composition, and functional group characteristics of flavonoids in Lycium barbarum leaves. [Methods] This study comparatively analyzes the effects of three methods - ultrasound-assisted ethanol extraction (UAE), microwave-assisted ethanol extraction (MAE), and aqueous two-phase system (ATPS) - on the yield, composition, and in vitro antioxidant activity of flavonoids from L. barbarum leaves. [Results] UAE and MAE achieve the highest yield of flavonoids from dried L. barbarum leaves. The main components are rutin, quercetin, chlorogenic acid, and kaempferol. The antioxidant capacity of the flavonoid extract from dried L. barbarum …
Numerical Simulation Of Humidity Field In Baijiu Fermentation Rooms And Influencing Factors,
2026
School of Mechanical Engineering , Sichuan University of Science and Engineering , Yibin , Sichuan 644000 , China
Numerical Simulation Of Humidity Field In Baijiu Fermentation Rooms And Influencing Factors, Hao Qi, Shi Yan, Yang Zhengquan, Lin Chunsong, Xu Guangqi, Wen Enhan
Food and Machinery
[Objective] To investigate the effects of ventilation conditions and Daqu stacking methods in the fermentation room on the humidity levels at various points within the room. [Methods] A three-dimensional unsteady gas-solid coupling model of a small-scale fermentation room is established. Then, the humidity field variation patterns in the room are analyzed using the height of the humidifying air supply outlet (H), the interlayer spacing of fermentation racks (h), and the gap between fermentation piles (δ) as variables. Additionally, multi-objective optimization is performed based on response surface methodology (RSM) and the non-dominated sorting genetic algorithm II (NSGA-II). [Results] H, h, and …
Peeling Effect Of Three-Dimensional Turbulent Flexible Friction For Small Yellow Ginger,
2026
Jiangsu Kaiyi Intelligent Technology Co ., Ltd., Wuxi , Jiangsu 214100 , China
Peeling Effect Of Three-Dimensional Turbulent Flexible Friction For Small Yellow Ginger, Sun Fang, Lu Kuirong, Jiang Shuiquan
Food and Machinery
[Objective] Aiming at the industrial bottleneck that the industrial peeling of small yellow ginger cannot balance high peel removal rate and low flesh damage rate due to its irregular shape, dense branches, thin and tender peel, a piece of peeling equipment based on three-dimensional turbulent flexible friction is developed. [Methods] Small yellow ginger is taken as the test material. With peel removal rate and flesh retention rate as evaluation indicators, single-factor and L9(34) orthogonal experiments are carried out to optimize three key parameters: processing time, material-water ratio, and stirring speed. Origin is used for data statistics and analysis. [Results] The …
Design And Application Of Low-Temperature Heat Pump Belt Drying Technology In Soy Sauce Residue Drying Process,
2026
Hunan Qingyuan Huajian Environmental Technology Co ., Ltd., Changsha , Hunan 410000 , China
Design And Application Of Low-Temperature Heat Pump Belt Drying Technology In Soy Sauce Residue Drying Process, Liu Shumo, Wang Liangliang, Qi Yan, Luo Zhiqiang, Cao Lei
Food and Machinery
[Objective] To address key issues in conventional soy sauce residue drying processes, including high energy consumption, severe equipment corrosion, and the susceptibility of heat-sensitive nutrients to degradation, a novel integrated drying system was designed and developed to achieve high efficiency, energy savings, and reliable product quality. [Methods] The system integrates key technologies such as spiral air-duct drying and two-stage dust removal. Based on the reverse Carnot cycle principle of a heat pump, a low-temperature drying environment of 40~75 ℃ was established, with the aim of reducing energy consumption while maximizing the retention of the material’s original quality. [Results] The system …
Effect Of Hot Air Drying Process On The Cracks And Quality Of Jujubes,
2026
College of Mechanical and Electronic Engineering , Tarim University , Alaer , Xinjiang 843300 , China;Modern Agricultural Engineering Key Laboratory at Universities of Education Department of Xinjiang Uygur Autonomous Region , Alaer , Xinjiang 843300 , China;Xinjiang Production and Construction Corps (XPCC ) Key Laboratory of Utilization and Equipment of Special Agricultural and Forestry Products in Southern Xinjiang , Alaer , Xinjiang 843300 , China
Effect Of Hot Air Drying Process On The Cracks And Quality Of Jujubes, Hu Linbin, Li Lin, Wang Long, Hu Can, Yi Xiaokang
Food and Machinery
[Objective] To investigate the crack occurrence in jujubes under different hot air drying conditions and the resulting quality differences. [Methods] Jujubes of Xinjiang are taken as the research objects. Based on hot air drying technology, three drying temperature and wind speed levels are set up to explore the drying characteristics and quality changes of crack-free and cracked jujubes under different drying conditions. [Results] Under hot-air drying conditions, the drying rate can be accelerated by increasing drying temperature and wind speed. Compared to crack-free jujubes, cracked ones are prone to moisture loss, thus requiring shorter drying times. Increases in temperature and …
Research Advances In Rice Bran Oil Bioactive Components And Antioxidant Technologies,
2026
Jiangxi Functional Feed Additive Engineering Laboratory , Institute of Biomanufacturing , Jiangxi Academy of Sciences , Nanchang , Jiangxi 330096 , China
Research Advances In Rice Bran Oil Bioactive Components And Antioxidant Technologies, Tu Yue, Guo Xiongchang, Zhang Wenhan, Cai Lichuang, Liu Jianping
Food and Machinery
Rice bran oil is a unique natural edible oil with healthy benefits and a reasonable fatty acid composition. Containing natural antioxidant components including phytosterols, oryzanol, tocotrienols, and squalene, rice bran oil is characterized by high nutritional value, diverse physiological functions, and excellent frying performance, thus demonstrating broad application potential. This study reviews the research advances in the bioactive components, physiological functions, factors influencing oxidative stability, and antioxidant technologies of rice bran oil, while providing prospects for future development.
Research Progress On Effect Of Salt On Pickling Vegetable Quality,
2026
Jiangsu Suyan Jingshen Co ., Ltd., Huai 'an, Jiangsu 223200 , China
Research Progress On Effect Of Salt On Pickling Vegetable Quality, Qi Kai, Li Ziyan, Cheng Wenbo, Fan Mingcong, Zuo Daoxi, Li Yan, Wang Li, Zhang Wenbin
Food and Machinery
Vegetable pickling is a time-honored food preservation and processing method, in which salt (primarily sodium chloride) plays an irreplaceable and core role. This paper systematically reviews the multidimensional effects of curing salt on vegetable quality. It comprehensively covers preservation mechanisms, textural transformations, the formation and conversion of flavor compounds, color stability, and nutritional value changes. Specifically, this article analyzes the decisive role of salt concentration gradients in final product characteristics. Furthermore, it examines the challenges posed by the low salinity, including microbial safety risks, textural deterioration, and flavor imbalances, while proposing corresponding strategies.
Research Progress In The Extraction And Purification Processes And Biological Activities Of Flavonoids From Cuscutae Semen,
2026
School of Pharmacy , Harbin University of Commerce , Harbin , Heilongjiang 150076 , China;Pharmaceutical Engineering Technology Research Center , Harbin University of Commerce , Harbin , Heilongjiang 150076 , China
Research Progress In The Extraction And Purification Processes And Biological Activities Of Flavonoids From Cuscutae Semen, Li Renxin, Xiong Ying, Song Hui
Food and Machinery
Cuscutae Semen is a Chinese herbal medicine and a raw material for health foods in China, with flavonoids being a group of its main functional components. This article provides a systematic review of the extraction and purification techniques - reflux, ultrasonic, Soxhlet, microwave-assisted, flash, enzymatic hydrolysis, and supercritical CO2 extraction methods - of flavonoids from Cuscutae Semen. Furthermore, it elaborates on the biological activities such as reproductive protection, anti-tumor effect, anti-oxidative stress effect, liver and kidney protection, and immune regulation of flavonoids from Cuscutae Semen, as well as their related mechanisms. Moreover, this paper makes an outlook on the development …
Shrimp Freshness Indicator Film Based On Grape Seed Proanthocyanidin/Curcumin,
2026
College of Food Science and Engineering , Hainan Tropical Ocean University , Sanya , Hainan 572022 , China
Shrimp Freshness Indicator Film Based On Grape Seed Proanthocyanidin/Curcumin, Li Wenjing, Wang Hui, He Mingxing
Food and Machinery
[Objective] To develop a shrimp freshness indicator film with good amine responsiveness and stability for the rapid and non-destructive detection of shrimp quality changes. [Methods] Using sodium carboxymethyl cellulose and starch as film-forming substrates, indicator films were prepared with grape seed proanthocyanidins, curcumin, and their mixtures as indicators. The responses of the three indicator films to aqueous solution pH and trimethylamine were compared. The detection sensitivity and storage stability of the mixed indicator film were further evaluated. The indicator film was then applied to monitor the freshness of Litopenaeus vannamei, and the correlation and kinetics between total volatile basic nitrogen …
Extraction Process Optimization Of Dunaliella Spp. Protein And Its Physicochemical Properties,
2026
School of Chemistry and Chemical Engineering , Qinghai Normal University , Xining , Qinghai 810000 , China
Extraction Process Optimization Of Dunaliella Spp. Protein And Its Physicochemical Properties, Wang Xiaochen, Zhang Wei, Jing Yongkang, Xing Fengjie, Zhang Guodong, Zheng Xin
Food and Machinery
[Objective] Using Dunaliella spp. powder as the raw material, to explore the effect of pH value, alkali dissolution temperature, alkali dissolution time, and solid-liquid ratio on Dunaliella spp. protein extraction. [Methods] The optimal conditions are screened by single-factor experiments. Response surface experiments are designed by the Box-Behnken method to determine the optimal extraction process parameters for Dunaliella spp. protein with the Dunaliella spp. protein extraction rate as the indicator. Additionally, the group composition, secondary structure, amino acid composition, and functional properties of Dunaliella spp. protein are determined. [Results] The optimal extraction process conditions for Dunaliella spp. protein is pH 10.54, …
Research Progress On Plant-Derived Metal Ion Chelating Peptides,
2026
Institute of Forestry and Pomology , Beijing Academy of Agriculture and Forestry Sciences , Beijing 100093 , China;School of Biological Sciences and Technology , Beijing Forestry University , Beijing 100091 , China
Research Progress On Plant-Derived Metal Ion Chelating Peptides, Pei Hanzhe, Zhao Hongfei, Zhou Jiahua, Zhang Bolin, Chen Yonghao
Food and Machinery
Mineral element deficiency can cause many health problems. Traditional metal element supplements have many shortcomings. Food-derived metal element supplements have gradually become a research hotspot. Plant-derived polypeptides have significant advantages in terms of cost and raw material sources. Chelating peptides formed by chelating metal ions with plant-derived polypeptides have the physiological activity of peptides and the functional characteristics of metal elements, which makes them relatively ideal nutritional supplements, showing broad development prospects. This paper collects relevant research reports at home and abroad, and sorts out the preparation process, chelation mechanism and characteristics, and biological activity of plant-derived metal ion chelating …
Heat Transfer Analysis And Packaging Optimization Design Of Self-Heating Rice,
2026
College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , China
Heat Transfer Analysis And Packaging Optimization Design Of Self-Heating Rice, Sun Haowen, Li Huan, Wu Xiaomeng, Mao Like
Food and Machinery
[Objective] To further understand the influence of the heat transfer process on the quality of self-heating foods and improve the heating rate of existing self-heating rice products. [Methods] A combination of virtual simulation and experimental methods was used to analyze the actual temperature variations during the heating process of self-heating rice and the effects of heat transfer on rice texture. A three-dimensional heat transfer model of self-heating rice was established using COMSOL software to investigate the heat transfer process, and the packaging design of self-heating rice was optimized with the objective of maximizing the heating rate. [Results] After reheating and …
Innovative Application Of Intangible Cultural Heritage Narrative Design In Agricultural Food Packaging,
2026
School of Arts and Design , Henan Institute of Science and Technology , Xinxiang , Henan 453003 , China
Innovative Application Of Intangible Cultural Heritage Narrative Design In Agricultural Food Packaging, Chen Yanan, Chen Bingyan
Food and Machinery
cultural distinctiveness in current agricultural food packaging, this study puts forward an innovative approach to promote the upgrade of agricultural food packaging from functional consumption to cultural consumption through intangible cultural heritage (ICH) narrative design. In terms of methodology, the value of ICH narrative in food packaging is first analyzed, followed by the proposal of a design pathway encompassing three aspects: ICH content selection and story construction, narrative graphic and layout design, and material and process selection, with interactive experience being strengthened by integrating technologies such as the Internet of Things (IoT) and augmented reality (AR). In terms of application …
